Tuesday, November 3, 2009

Steel Cut Oatmeal and POM Wonderful Muffins

When the folks at POM Wonderful asked me if I'd like to try their 100% pomegranate juice I was more than happy to oblige. (You all know how I love freebies!) I'm not a huge juice drinker, mostly because I find most fruit juices too sweet, but I found POM Wonderful's tartness quite refreshing and a nice change of pace from the sweetness of orange, apple and grape juice. I don't think hubby was quite as impressed as I was, but then he's more of a Hawaiian Punch kind of guy.

You can visit POM Wonderful's website to learn more about the nutritional value of pomegranate juice, but I feel its biggest nutritional claim to fame is its high level of antioxidants that help protect the body from free-radical damage, a major factor in aging and chronic diseases such as heart disease and cancer.

I decided to try to find a way to incorporate POM Wonderful in a muffin recipe. We haven't had steel cut oatmeal muffins for quite awhile, so I thought it might be interesting to actually cook the oats in POM Wonderful and then add them to my muffin batter. I used 12 ounces of POM and 12 ounces of water, a pinch of salt, and 1/2 cup of steel cut oats, cooked them for 30 minutes, then cooled them overnight in the fridge. There was probably about a half cup leftover after adding the required amount to the recipe. You could sweeten the leftovers with whatever type sweetener you like and have them reheated for breakfast.

what a lovely way to spruce up some already highly respectable muffinsof course, if you were Moogie dear, she would have just let you borrow some of her blackberry liquor instead to spike the whole thingmissed you Magsi will come on the morrow to peruse all that i have missed and thanksfor the kind wordsi have been in a bit of a blogger muddle these days

Those sound very good. I am interested in possibly trying the recipe. Do you always need to cook the oats beforehand? I was going to try it with our oats and they have the steel cut texture, but cook in 3 to 5 minutes and can be used for baking. So I was just wondering if the oats needed to be cooked ahead of time. Thank you

Alyssa: Please try this recipe. The muffins are very moist and the oats give them just a tiny little chew factor.

Coach's Oats: Gosh, I'm not sure. I think the reason for some of the moistness of the muffin comes from the fact that the oats are pre-cooked. Plus I wanted to incorporate the POM juice in this particular recipe. You could try it... and let me know if it works, OK? (Or you could send me some of your oats and I could experiment for you...hint, hint...LOL)

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com